Colour in Food: Improving Quality by D. MacDougall
CRC Press | September 12, 2002 | English | ISBN: 0849315425 | 378 pages | PDF | 3 MB
Colour is one of the most significant cues used by consumers to determine the quality of a food. While colour is usually assumed to be a property of the food itself, it is actually the individual's response to the visual signals generated by light on the product. An authoritative reference can best explain the ways that food colour and quality are assessed and how they can be improved to benefit consumers and the food industry.